Introduction

I had an abundance of zucchini in the garden this year. This recipe used one large one (about 1-1/4 lbs) and was a big hit! I would even make this for a light Sunday night supper. My son suggested adding ham next time and slicing tomatoes over the top. It takes some time, but can be prepared ahead. Try it!
I had an abundance of zucchini in the garden this year. This recipe used one large one (about 1-1/4 lbs) and was a big hit! I would even make this for a light Sunday night supper. My son suggested adding ham next time and slicing tomatoes over the top. It takes some time, but can be prepared ahead. Try it!

Directions

Peel and grate zucchini and summer squash and put in a colander. Mix in 2 tsp coarse salt and allow to drain. Put 2 TBS olive oil in saute pan with onions and mushrooms. Saute over low heat till light but not browned. Peel and grate potato into large bowl. Immediately mix in 3 large eggs, 1 tsp salt and 1/2 tsp pepper. Add half of the parmesan and half of the monterey jack cheese. Mix well. Squeeze all moisture out of the zucchini and add to the potato mixture. Add onions and mushrooms. Mix all together. Pour into greased 8 x 10" pan. Top with remaining cheese and drizzle with remaining 1 TBS olive oil. Cover tightly with aluminum foil and bake at 350 for 1 hour. Remove foil and bake another 15 min or so at 475 until top is browned. Allow to rest for at least 15 min before serving. Makes 8 servings.